Vegan Caesar Salad

If you are a Caesar salad fan, but avoid because ‘it’s not good for you’, avoid no more! Try this booster food friendly version!

Gluten-free bread is used to make homemade croutons. The Caesar dressing has a little tofu and booster foods like nori, miso, and umeboshi plum in place of traditional eggs and anchovies.


3 cups bread cubes, from rice, oat, or other non-wheat bread
1/4 cup olive oil
1 tsp garlic powder
2 tsp minced fresh thyme
1/4 tsp salt
1/2 tsp black pepper
2 large heads romaine lettuce, washed and sliced or torn


1 oz soft tofu
3 cloves garlic
1 sheet nori, toasted and crumbled
1/4 cup olive oil
2 Tbs fresh lemon juice
1 1/2 Tbs balsamic vinegar
1 Tbs white miso
1 Tbs Dijon mustard
1 Tbs capers
1 tsp tamari
1/2 tsp umeboshi paste
1/4 tsp white pepper


1. Preheat the over to 350 F. Combine the bread cubes, olive oil, garlic powder, thyme, salt, and pepper in a large bowl. Mix well to coat the cubes. Arrange the bread cubes in a single layer on a parchment-lined baking sheet. Bake until toasted, about 20-25 minutes for gluten-free bread, a little less for other breads, shaking at least once during cooking to brown evenly. Cool and set aside.

2. Combine all dressing ingredients in a blender and blend until smooth and creamy.

3. At serving time, combine cooled bread cubes and lettuce in a large bowl. Toss with dressing and serve.

CaesarSaladaRubySlipperSept08 (1)

By Infrogmation of New Orleans